As a vegetarian I'd long considered Moroccan tagines off-limits. These rich, aromatic stews are generally cooked with meat and besides, I don't even own a tagine pot. Happily, my perspective has changed with Ghillie Başan's beautiful new cookbook, Vegetarian Tagines & Couscous. Başan shows that seasonal vegetable tagines can be accessible, delicious, and easily made in a traditional vessel or any heavy-bottomed pot. Başan also shares recipes for couscous, appetizers and soups, salads, and preserved foods. Thanks to this book I'm pretty sure I'll be eating Moroccan on a weekly basis this fall and winter!

• Other highlights: Though Vegetarian Tagines & Couscous focuses on the foods in its title, the book includes a nice assortment of other Moroccan dishes. There are recipes for essential spice mixes and condiments like harissa, chermoula, ras el hanout, smen (fermented butter), and mint tea; unique appetizers that would be great for entertaining; a handful of soups; vibrant salads; and preserved foods like jams and pickles.

The full-color book is also gorgeously designed, with saturated colors and photographs of the dishes as well as Moroccan markets, tiles, and servingware. It's like stepping into another world and you're sure to be inspired, whether it's to make a simple stew for a weeknight dinner or a complete Moroccan feast for entertaining.

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.

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Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade